Development of the Healthy Eating Index‐2010

Abstract

The Healthy Eating Index (HEI) is a measure of diet quality based on federal dietary guidance. Publication of the Dietary Guidelines for Americans, 2010 prompted an interagency working group to update the HEI‐2005 using the revised USDA Food Patterns. The HEI‐2010 retains several features of the previous version: (1) it has 12 components (many unchanged); (2) it uses a density approach to set standards (i.e., per 1000 calories or as a percent of calories); and (3) it employs least‐restrictive standards (i.e., those that are easiest to achieve among recommendations that vary by energy level or among subpopulations). Changes to the index include: (1) a moderation component, Refined Grains, replaces the adequacy component, Total Grains, to assess over‐consumption; (2) Seafood and Plant Proteins has been added to capture specific choices from the protein group; (3) Fatty Acids (a ratio of poly‐ and mono‐unsaturated to saturated fatty acids) replaces Oils and Saturated Fat to better assess the quality of dietary fat; and (4) Beans and Greens replaces Dark Green and Orange Vegetables and Legumes. Evaluations of the updated index are underway to assess validity and reliability. The HEI‐2010 captures the key recommendations of the 2010 Guidelines and will be used to assess the diet quality of the U.S. population and subpopulations, in evaluating interventions, and in dietary patterns research. Support: USDA/CNPP and NCI.